White Chili
Serves 6

While we’ve long been fans of the beefy red version, this southwestern take on the old classic draws its inspiration from the green chile stews of New Mexico, some of which are so hot you can’t taste them. This one is milder, but feel free to ratchet up the heat to your liking with more (or less) cayenne. It’s a great way to use up left over pork roast, pork tenderloin, or even pork chops, but so delicious, you might find yourself making extra servings of pork roast just to have the leftovers to use.

Ingredients
4 cups roast pork, cooked and diced
1 tablespoon olive oil
2 cans (15 ounce) yellow tomatoes
1 small yellow onion, peeled and diced
2 cloves garlic, peeled and minced
2 cans (4 ounce) green chiles, diced
2 cans (15 ounce) black soybeans, drained
1 quart chicken broth
2 tablespoons epazote (Mexican tea) finely ground (optional)
2 teaspoons cumin
2 teaspoons fajita seasoning
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper (or as desired)
2 green onions, chopped green and white parts for garnish

Directions

1. Heat olive oil in a soup pot over medium heat. Sauté onion and garlic until limp.
2. Meanwhile, puree the canned tomatoes in a blender or food processor until nearly smooth and set aside.
3. To the soup pot, add the pork, salt, pepper, and spices, stirring to distribute spices evenly and continue to cook briefly.
4. Add the beans, tomato puree, chiles, and chicken broth. Stir to combine. Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes to 1 hour to reduce the stock by about half and thicken the chili. Stir occasionally to prevent sticking.
5. Serve with a garnish of chopped fresh green onions.